کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435744 | 1107094 | 2007 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels](/preview/png/2435744.png)
Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G′25) were registered for each sample. The B allele of κ-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The β-casein A2A2 genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time.
Journal: International Dairy Journal - Volume 17, Issue 7, July 2007, Pages 791–799